Potato Salad with Eggs

This is the potato salad that worms its way into nearly every BBQ, picnic or just good old fashioned supper at my house.

1½ lb small red potato, cleaned and unpeeled (680 g)
fine sea salt
½ cup Hellmann's mayonnaise (120 g)
½ lemon, freshly juiced
2 tsp. Dijon mustard
¼ cup red onion, finely chopped (75 g)
2 eggs, hard-boiled, coarsely chopped
¼ tsp. smoked paprika
black pepper, freshly ground
⅓ cup dill pickle, coarsely chopped (50 g)

Garnish:
2 Tbsp. fresh chives, finely chopped

Place the potatoes in a large pot with enough water to cover them by 2" (5 cm), cover, and bring to a boil over high heat.

Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.

In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard and paprika. Season with salt and pepper.

Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.

Makes 4 servings.